There are times though, when I just don't have the time to sit down and do my meal planning and unfortunately, I'm not very good at "winging it". We definitely eat healthier and spend way less on groceries when I start with a solid meal plan for the week. Anyone else go to the grocery with the intent of getting dinner ingredients and end up with 100.00 worth of food - none of which you can actually use for said dinner???
My family isn't crazy about leftovers lately so I've had to get creative with my "on-hand" dinners. Sautéing a couple of extra chicken breasts along side the chicken for this delicious Chicken Stroganoff was the perfect way to stock up on extra healthy foods. My plan was to use the extra chicken in a tortellini soup later in the week.
2 Tablespoons olive oil
1 pound chicken breasts, cut into 1 inch pieces
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 1/2 cups chicken stock
1 Tablespoon flour
8 ounces baby bella mushrooms
1 clove minced garlic
2 teaspoons fresh thyme
1/2 cup dry white wine
6 ounces uncooked wide egg noodles
1 Tablespoon fresh parsley
Heat 1 T. oil in skillet. Season chicken with salt and pepper and add to skillet. Cook through.
Remove chicken from skillet. Heat 1 T. oil in pan. Add mushrooms and cook 8 minutes.
Stir together 1 T. chicken stock and flour. Add to pan.
Add remaining stock to pan and bring to a simmer.